Love the petty... Do you happen to know if the micarta is paper,canvas, or linen?

sharkbite111

06-20-2013, 10:09 PM

Nice! I just put mine on the stones last week...STUPID sharp!! :)

Enjoy it!

Chris

Mike9

06-20-2013, 10:12 PM

I have the petty but sold my 240 to a good friend who desperately needed a decent knife. Every now and again I get the urge to get another gyuto.

panda

06-21-2013, 12:04 AM

I will get the 240 at a later time. The petty is linen micarta.

EdipisReks

06-21-2013, 12:07 AM

Are these knives made by Tanaka-san as head of the family, or previous knives?

cclin

06-21-2013, 12:27 AM

kazuki Tanaka Has Passed Away! most blue#2 Tanaka knives made by Shigeki Tanaka.......

EdipisReks

06-21-2013, 12:38 AM

kazuki Tanaka Has Passed Away! most blue#2 Tanaka knives made by Shigeki Tanaka.......

I'm well aware, and that doesn't answer my question at all. Do you read?

Patatas Bravas

06-21-2013, 01:51 AM

Are these knives made by Tanaka-san as head of the family, or previous knives?

kazuki Tanaka Has Passed Away! most blue#2 Tanaka knives made by Shigeki Tanaka.......

I'm well aware, and that doesn't answer my question at all. Do you read?

Very nice! :nono: I don't think cclin was trying to insult your knife knowledge, ER, so why the sarcasm? People can read and understand what you say when your own writing is clear, and your first message is not.

labor of love

06-21-2013, 02:01 AM

is the damascus stainless or carbon? if its carbon, how reactive is it?

panda

06-21-2013, 02:34 AM

it's carbon, reacts within 5 minutes of use.

cclin

06-21-2013, 07:15 AM

I'm well aware, and that doesn't answer my question at all. Do you read?

EdipisReks, even though I misunderstanding your question; is that really necessary for rudeness??

@panda, sorry for this off topic post!!

franzb69

06-21-2013, 07:41 AM

EdipisReks, even though I misunderstanding your question; is that really necessary for rudeness??

isn't the first time this has happened.

panda

06-22-2013, 12:39 AM

edipis, not sure i understand your question, previous knives? got all my tanakas from metalmaster. waiting on a ginsanko petty with octagon handle from 330mate. the g3 line is vastly different from the carbon, different profile and grind. believe it or not, i prefer the tanaka stainless gyuto over my newly acquired shigefusa.

augerpro

06-22-2013, 08:34 AM

panda how do the stainless Tanaka (G3 or VG10?) compare to your Shig and blue Tanaka?

i like all 3 for their own reasons, but the g3 is my absolute favorite (pro kitchen use), i use the blue tanaka at home.
my shig still needs more work (thinning) but i'll use it for when i want more precise & thinner cuts.

augerpro

06-22-2013, 05:38 PM

So how is the cutting performance for the G3? I ask because I sold a friend of mine my blue Tanaka and he loves the way it cuts and has just enough weight (versus the Sakai Yusuke he had prior) for chopping, but is thinking taking care of carbon steel isn't his thing. Trying to find something that cuts like the blue Tanaka, wa handle, stainless, and roughly the same price is not easy. As for me I bought a Shig as it seemed to be everything I liked about my Ginga and Tanaka blue in one knife, havne't used it enough to determine if it is yet though. Personally I loved my time with the Tanaka blue, but I really disliked the profile. If they made a profile like a Shig/Masamota KS I'd buy it in heartbeat and never buy another knife.

panda

06-22-2013, 05:56 PM

i wish there was a taller version of KS with blue steel, i'd try that in a heart beat. if you have the patience to wait maybe give the stainless yusuke 'thick' ks profiled version a try?

cutting performance of the g3 is remarkable, the weight of the blade and its geometry along with fine grained very keen edge glides through food almost feels like cheating really. despite being a heavier knife i exert less energy with it than that of any other knife i have (ie the knife does all the work for you, you just steer, that's how efficient of a cutter i feel it is, but mind you this has been thinned behind the edge considerably). the initial off the stone sharpness goes away within first use, but it stays very sharp for a long time, and comes right back to piercing soft tomato skin with simple stropping. i've only touched it up twice in the last two months and i use this thing more than all of my other ones COMBINED.

the thing with tanaka, is that you get a top notch steel and heat treat + grind for a way bellow market price of that quality because the fit & finish is horrible. there probably just is not much hand work involved in these blades. but once you tweak it to your preferences, i feel it belongs in the higher end class. in other words, there's no way you're going to get this level in the same price bracket.

re: profile
i also had a 240 g3 which i passed along to one of my cooks (who i kid you not used it to break down a WHOLE pork belly while semi frozen still, lol) i really hated its profile, too much belly, and actually a few mm taller than my 270 (absolutely love the 270s profile btw). i'm thinking though that since these are all hand made, each profile varies a bit maybe a lot even among the same lengths.

labor of love

06-22-2013, 07:05 PM

Taller blue steel version of the KS? I believe this what kochi has been described as. Ofcourse it's not that simple..but it's worth looking into

EdipisReks

06-22-2013, 07:08 PM

edipis, not sure i understand your question, previous knives? got all my tanakas from metalmaster. waiting on a ginsanko petty with octagon handle from 330mate. the g3 line is vastly different from the carbon, different profile and grind. believe it or not, i prefer the tanaka stainless gyuto over my newly acquired shigefusa.

you don't understand the question either, is all. More than one Tanaka, and one is now dead.

panda

06-22-2013, 07:28 PM

the kochi seems very interesting indeed! might just have to try that.

cclin

06-22-2013, 07:41 PM

Taller blue steel version of the KS? I believe this what kochi has been described as. Ofcourse it's not that simple..but it's worth looking into
IIRC, all Kochi knives made with V2 steel, escept 240mm Kiritsuke-Shaped Gyuto..

so i took these blue tanakas to the stones today, only down to 1000 then finish on synthetic aoto (very little on this one) strop with cbn (cubic boron nitride) spray, and i dont know if i was doing something wrong but there were long strips of wire coming off the blade with very little pressure applied. this is the sharpest edge i've ever ended up with, kudos to blue carbon steel!

did the vinegar bath on the 210 as well, but only 2 dunks of 5min each this time and the results were much better. then tried to patina with hot chicken. after scrubbing off the gross brown stuff ended up with mild blue/green/yellow colors. the acid patina thing really does offer some protection from reactivity i guess. cleaned and sliced quite a few brussels sprouts with the petty and left it there for 15min with no reactivity what so ever.

K-Fed

06-24-2013, 10:12 PM

Don't mean to hijack the thread, but it is tanaka and it is blue #2. And I do love it.
http://i.imgur.com/8Liptlo.jpg (http://imgur.com/8Liptlo)

pumbaa

06-24-2013, 11:07 PM

I got to see these things at work the other night and they are insanely nice! That little petty with the vinegar etch/patina was cool looking with the black micarta handle.

panda

06-25-2013, 01:07 AM

Nice, how is the grind on the Ku version?

labor of love

06-25-2013, 01:25 AM

tanaka should expand that kurouchi line...

augerpro

07-02-2013, 12:20 AM

panda how is the grind of the ginsanko versus the blue 2? Ginsanko still a laser and beautiful slicer? Also has anyone used the VG10 Tanaka? Blade looks identical to blue 2, but with a yo handle (at least on ebay).

panda

07-02-2013, 01:09 AM

ginsanko is thick blade (most certainly not a laser) that is ground down from half way up. it has excellent food release which aids in cutting. blue 2 is convex ground completely from the spine down to the edge, but food still sticks a little bit. blue 2 is extremely thin behind the edge, so much that it often digs into the cutting board!

blue 2 is the better pure cutter and is easy to sharpen, but i prefer the actual usage of the ginsanko as it is most certainly a 'beautiful slicer' and much prefer its low pointy nose profile.

After reading this thread and watching Theory's video I was seconds away from clicking the buy it now button on the bay for a Tanaka Blue #2 Gyuto, then I realized I would be on vacation when it would be delivered so I backed away. Should I really get one?